German Pancakes

6 eggs
1 cup milk
5 Tbls. butter
1 cup flour
1/2 tsp. salt

Melt butter and pour in the bottom of a 9X13 pan. Mix all the other ingredients together until smooth and pour in cake pan. Bake at 450 for 15-20 minutes.

Serve with jam and sour cream/powder sugar mixture.

(Sour cream/powder sugar mixture is just equal parts of sour cream and powder sugar but if you need it sweeter add more powder sugar.)

Lemon Coffee Cake

1 3/4 cup(s) all-purpose flour, (for streusel)
3/4 cup(s) packed light-brown sugar, (for streusel)
1 teaspoon(s) coarse salt, (for streusel)
6 ounce(s) (3/4 cup) cold unsalted butter, (for streusel)
5 Meyer lemons, cut into paper-thin slices, ends discarded
2 cup(s) all-purpose flour, (for cake)
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 1/2 teaspoon(s) coarse salt, (for cake)
4 ounce(s) (1/2 cup) unsalted butter, room temperature, plus more for pan, (for cake)
1 cup(s) granulated sugar, (for cake)
3 tablespoon(s) finely grated Meyer lemon zest (from 4 to 5 lemons)
2 large eggs
1 teaspoon(s) pure vanilla extract
1 cup(s) sour cream
1 cup(s) confectioners' sugar, (for glaze)
3 to 4 tablespoons Meyer lemon juice

Directions

1. Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
2. Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
3. Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
4. Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.
5. Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.
6. Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes. (Cake can be stored for up to 3days. The lemon flavor will intensify with time.)

Serves 10 to 12

Mini Cornbread Puddings

Butter, room temperature, for pan
1/2 cup(s) all-purpose flour (spooned and leveled)
1/2 cup(s) yellow cornmeal
2 tablespoon(s) sugar
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/4 teaspoon(s) baking soda
1 large egg
1 1/2 cup(s) sour cream
1 package(s) (10 ounces) frozen corn kernels, thawed and patted dry

Directions

1. Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
2. Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
3. Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.

Makes 24

Sausage & 'Tato Casserole

1 pound bulk breakfast sausage or turkey sausage links
2 tablespoons all-purpose flour
1 1/2 cup whole milk (not low-fat)
1 pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
2 teaspoons fresh parsley
2 teaspoons rosemary
1 1/4 cup grated sharp cheddar cheese

Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese.

Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/3 of green onions and serve.

I LOVE breakfast foods. I haven't tried this one, but it sounds good!